Daal Makhni aka “Maa ki Daal” is one of Punjab’s famous dishes. It becomes more delicious when it contains a spoon full of white butter. It is generally served with tandoori roti or naan. Here is step by step guide to cooking daal makhni.
Daal Makhni (Maa ki Daal)
- 1 Cup Urad Daal (Black Lentils)
- 1/4 Cup Rajma (Red Kidney Beans)
- 2 Finely Choped Onion
- 1 Tomato (Pureed)
- 10-12 Cloves of Garlic
- 1 inch Ginger (Crushed)
- 1 tbsp Cumin Seeds
- 1 Finely Choped Green Chili
- 1/2 tbsp Red Chili
- 1 tbsp Basil Leaves
- 1/2 tbsp Garam Masala
- Salt to Taste
- 1 tbsp Ghee
- 2 tbsp Butter
Add urad daal (black lentils) and rajma into the pressure cooker. Put 3-4 cups of water. Cover the pressure cooker and wait for about 10-12 whistles on medium flame.
Heat ghee in a separate pan. Add cumin seeds, saute until they crack. Add ginger garlic paste and onion. Wait till it becomes golden brown. Then add Tomato puree and stir for 5-6 minutes.
Add all the spices into the above mixture.
Add prepared tadka (in above step) to the daal.
Add some butter to daal. Your daal is ready to be served hot.
- You can make daal thick or thin based on your choice by adding water.